Sunday, 9 October 2011

Best Flapjack in the World (probably)

I was never that bothered about flapjack, too many times I'd had something that was just too sweet and greasy, then I tried making it in school and must have over-baked it as it just welded itself to the tin.

But then I was introduced to this recipe by a friend of a friend and I am converted. I have tried it with several different combinations, but the version I made the other day was particularly tasty...

You will need a largish tin as this makes quite a lot. I have a traybake tin from Lakeland which is about the size of an A4 sheet of paper. Line with baking parchment and preheat oven to 160 (fan) or 180 (conventional)


125g of butter/margarine
100g of golden syrup
150g of brown sugar
50g honey
350g oats
250g of 'other stuff' e.g. fruit, seeds, nuts (for my latest batch I added 100g of mixed seeds, 100g of raisins and 50g of dessicated coconut)

Making it:

Dead easy!  After weighing everything out, melt the fat, sugar, syrup and honey over a low heat in a large pan. Then stir in the oats and your 'other stuff', make sure you mix it thoroughly. Put the mix into the tin and push down firmly.  Cook for 15-20 mins.

Leave it to cool in the tin.  When it's completely cool, remove from the tin and use a sharp knife to cut it up into squares/triangles or whichever shape you like.


p.s. I have a friend who is a flapjack purist and thinks that adding 'other stuff' to flapjack is a desecration.You decide...


  1. I absolutely love flapjacks but have never managed to get the consistency right. Either they just fall to bits the second you pick them up, or they're like little blocks of concrete. Will have a go at these ones next, the picture looks very promising!

  2. I too have had flapjack disasters - including when I made them in school and I had to literally chip it out of the tin, not good. I think the key is baking time and temp. I tend to go cooler with my oven as it is fan-assisted and can be a bit fierce. Also I check flapjack after 15 mins just in case (although it usually needs a little longer). Waiting until it's really cold before cutting and using a good sharp knife also helps with the crumbly issues, although the gannets are usually circling long before then...